Basil and lime custard slices


Total time: 2hr 40m
Preparation Time: 60m

Servings
For 6 piece


Nutritional Information

Contains 459 Kcal, 7g Protein, 44g Carbohydrates, 28g Fat


Ingredients

  • Puff pastry
  • 1 puff pastry dough, rolled into a rectangle (approx. 320 g)
  • Custard
  • 0.5 bunch basil
  • 0.5 bunch Thai basil
  • water, boiling
  • 2 dl full-cream milk
  • 3 tbsp sugar
  • 1 pinch salt
  • 4 leaves gelatine, immersed in cold water for approx. 5 mins., drained
  • 1 lime, rinsed with hot water, dabbed dry, use grated zest and juice
  • 3 fresh egg yolks
  • 2 dl full cream, beaten until stiff
  • Herb honey
  • 100 g liquid acacia honey
  • 0.5 bunch basil, roughly chopped
  • 0.5 bunch Thai basil, roughly chopped
  • 1 tbsp thyme leaf
  • 0.5 bunch chervil, roughly chopped

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Instructions

  • Puff pastry

    Roll out the puff pastry, halve the dough lengthwise, then cut each half crosswise into approx. 9 strips. Slide onto a tray together with the baking paper, place a sheet of baking paper over the dough and weigh down with a second tray. Bake for approx. 15 mins. in the centre of an oven preheated to 220°C. Remove from the oven, leave to cool on a cooling rack.
  • Custard

    Blanch the basil in boiling water for approx. 30 secs., remove, dip briefly in ice-cold water, drain well. Puree the basil with the milk. In a pan, whisk the milk and all the other ingredients up to and including the egg yolks, bring to just below the boil over a medium heat, stirring constantly. Remove the pan from the heat immediately. Stir the gelatine into the hot custard, then pour the mixture through a sieve into a bowl. Stir in the lime zest, cover and leave to cool. Chill the custard until it is just set at the edges, stir until smooth, fold in 1 tbsp of lime juice and the whipped cream. Set aside the remainder of the lime juice. Transfer the custard to a piping bag with a smooth nozzle (approx. 12 mm in diameter), chill for at least 1 hr.
  • Herb honey

    Place the remainder of the lime juice in a blending cup along with the honey and herbs, blend until smooth.
  • To assemble

    Pipe the custard onto 12 pieces of puff pastry, place two pieces on top of each other. Cover with the remaining pieces of puff pastry, drizzle with 3 tbsp of herb honey.
  • Note:

    Use the remainder of the honey as a sweetener in tea or simply add to hot water.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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